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Journal articles on the topic 'Flour mills'
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1
Alhendi, Abeer S., Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, and Nuhoodh K. Al-Hayani. "Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills." International Journal of Food Studies 11, no. 1 (April 18, 2022): 19–27. http://dx.doi.org/10.7455/ijfs/11.1.2022.a2.
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Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size of flour produced by Buhler mill (FPB) was finer (mostly less than 132 μm) than other produced flour, while flour produced by Quadrumat mill (FPQ) had 8% particle size bigger than 50gg, which is more than Iraqi accepted limit (5%). The moisture content of FPQ exceeded the moisture content limit (14%). While, all flour produced by industry mills (FPI) was within the Iraqi standard in term of particle sizes and moisture content. Gluten content of FPB was higher than other produced flours; however, most increments were not significantly different. The results also showed that using different mills has no clear effect on the gluten index and alpha-amylase activity. Farinogram and extensogram results showed that FPQ was stronger than other produced flour followed by FPI. In conclusion, the quality of FPQ was closer to the quality of FPI, however, Quadrumat mill needs to be adjusted to produce flour with finer particle sizes and lower moisture content. The Buhler mill, on the other hand, needs to be adjusted to produce flour with bigger particle size. Both laboratory mills (Quadrumat and Buhler) need to be adjusted to produce flour that expresses FPI correctly.
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gage, fran. "Wheat into Flour: A Story of Milling." Gastronomica 6, no. 1 (2006): 84–92. http://dx.doi.org/10.1525/gfc.2006.6.1.84.
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This article chronicles the milling of wheat beginning with its cultivation about ten thousand years ago. It describes the milling of the grain, starting with primitive hand tools, progressing to larger mills, then the use of animal power to turn milling stones. Changes in the design of the mills made them more efficient. Using flowing water to turn the millstone greatly increased output; people without access to flowing water devised mills turned by the wind. As wheat became a more important crop, an automated system, using elevators and gravity chutes, made it possible to mill even more grain. Technological advances led to changes——rollers replaced stones, steam replaced water, and electricity eventually replaced steam as the mill's energy source. Modern mills employ sophisticated machinery in an attempt to extract as much flour from the wheat kernels as possible.
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NIEUWENHUIJSEN, M. "Flour dust exposure variability in flour mills and bakeries." Annals of Occupational Hygiene 39, no. 3 (June 1995): 299–305. http://dx.doi.org/10.1016/0003-4878(95)00018-a.
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Karpinski, Eva A. "Exposure to Inhalable Flour Dust in Canadian Flour Mills." Applied Occupational and Environmental Hygiene 18, no. 12 (December 2003): 1022–30. http://dx.doi.org/10.1080/714044192.
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Magomedov, M. D., and V. V. Stroyev. "IMPROVING THE TECHNICAL LEVEL OF AGRICULTURAL AND FLOUR MILLS AS A DIRECTION OF INCREASING EXPORTS WHEAT AND ITS PROCESSED PRODUCTS." Scientific Journal ECONOMIC SYSTEMS 13, no. 2 (2020): 124–34. http://dx.doi.org/10.29030/2309-2076-2020-13-2-124-131.
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The article defines the technical level of production, indicates the great physical and moral wear of machinery and equipment of agricultural and flour mills. Considered for what purposes machines are used in wheat production, it is recommended to agricultural and flour-milling enterprises to allocate preferential credit at the level of percentage inflation. All technological methods used in wheat production are presented, the main types of products produced at flour mills are considered. Are indicated as having shortcomings in the introduction of advanced machinery in the country’s flour mills. Shows the importance of production organization in the use of advanced equipment and technology at the enterprises under consideration.
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Nieuwenhuijsen, M. J., C. P. Sandiford, D. Lowson, R. D. Tee, K. M. Venables, J. C. McDonald, and A. J. Newman Taylor. "Dust and flour aeroallergen exposure in flour mills and bakeries." Occupational and Environmental Medicine 51, no. 9 (September 1, 1994): 584–88. http://dx.doi.org/10.1136/oem.51.9.584.
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Fistes, Aleksandar, and Gavrilo Tanovic. "The effect of using the drum detachers in the industrial wheat flour mills." Acta Periodica Technologica, no. 44 (2013): 49–56. http://dx.doi.org/10.2298/apt1344049f.
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The work is concerned with the effects of applying the drum detachers as flake disrupters in industrial wheat flour mills. The stocks entering and leaving the drum detachers applied on the different reduction passages in two industrial mills were intercepted and employed in the experiments. The changes in the flour release and flour ash content were followed. The results show that the drum detachers are effective in disrupting the flakes formed in the smooth roller mills grinding zone. However, the contribution of the drum detachers to the overall milling efficiency is in close correlation with the nature of the formed flakes. If the flakes are primarily composed of endosperm particles, the employment of drum detacher results in a statistically significant increase of the flour yields without deterioration of flour quality. If flakes, formed on the end passages of the reduction system, contain large portion of branny particles, the increase of the flour ash content following the drum detacher is statistically significant.
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Martin, Randall, Kaliramesh Siliveru, Jason Watt, Paul Blodgett, and Sajid Alavi. "Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour." Processes 10, no. 11 (November 9, 2022): 2328. http://dx.doi.org/10.3390/pr10112328.
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Chickpeas and other high protein plants are becoming increasingly popular. Traditionally, attrition or hammer mills are used for milling chickpeas. However, the use of roller mills on chickpeas has not been extensively researched. This study compared pilot-scale milling trials involving whole Kabuli compared to split and de-hulled Desi chickpeas. A flow sheet was designed and optimized for meal production with minimal co-product flour produced. Milling yields, particle size, and proximate analysis data were recorded. The optimum flow sheet consisted of 4 break passages, 2 smooth roll passages, and 4 purifiers. Results showed whole Kabuli chickpeas had a higher meal yield, at 63.8%, than split Desi seeds, at 54.1%; with both percentages proportional to the weight of milled seed. The remaining 36.2% or 45.9% consisted of co-product flour, feed streams and process losses. Both meals had an average particle size between 600 and 850 microns and both flours had a bimodal particle size distribution with peaks at 53 and 90–150 microns. The use of purifiers facilitated better separation of hull and resulted in lower crude fiber levels in the Kabuli meal. Proximate analysis trends were similar for both chickpea meals with higher protein (~2% more), crude fiber (~1% more) and ash (0.1–0.3% more) in the meal compared to the co-product flour. The co-product flour had substantially higher total starch (~15% more) than the meal. The results of this research can be used to modify wheat mills to process chickpeas.
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Peacock, D. P. S. "The mills of Pompeii." Antiquity 63, no. 239 (June 1989): 205–14. http://dx.doi.org/10.1017/s0003598x0007592x.
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About half a century ago ANTIQUITY published the seminal papers of Cecil Curwen on querns. We now return to the theme of flour production and David Peacock uses a computer to analyse a major collection of rotary mills.
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Khodadadi, Iraj, Mohammad Abdi, Mohsen Aliabadi, and Effat Sadat Mirmoeini. "Exposure to Respirable Flour Dust and Gliadin in Wheat Flour Mills." Journal of Occupational Health 53, no. 6 (November 2011): 417–22. http://dx.doi.org/10.1539/joh.11-0045-oa.
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Lazăr (Bănuţă), Elena-Iulia, and Ovidiu Tiţa. "The importance of wheat conditioning in the production of wholemeal flours." Journal of Engineering & Processing Management 15, no. 1 (August 1, 2023): 13–17. http://dx.doi.org/10.61458/jepm2301013l.
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<p>The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the products obtained are of superior quality due to the new machines and techniques for conditioning and grinding. By conditioning we mean the treatment of wheat with water or water and heat. It can be said that, among the technological operations of preparing wheat for mills, conditioning is the one that most influences the technological process of mills, the degree of extraction, the content of mineral substances of the flour, the separation of the germs and implicitly the baking properties of the flour. The essential parameters taken into account in this stage are the moisture content and the degree of hardness of the wheat grain. When determining the degree of extraction, the hectoliter weight has the major impact. Normally, an extraction of over 95% is sought when we talk about wholemeal flours. With the latest generation machines and their control with the help of new technology, 100% wholemeal wheat flours are obtained. The degree of extraction also influences the physico-chemical parameters of the flour and, of course, the ash content. Enzymatic activity of flour depends on the degree of extraction,&nbsp; and wholemeal flour is richer in enzymes than white flour. This difference is primarily due to the distribution of non-uniform enzymes in the wheat grain, starting from the core of the wheat grain to its periphery. Wholemeal flour contains significant amounts of bran and germs &ndash; the finer the bran, the darker the color of the flour &ndash; so it is important that the bran particles are larger and rarer for the flour obtained from the endosperm to express its characteristics in a meaningful way in the finished product.</p>
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Campbell, James F. "Stored-Product Insect Management in Flour Mills." Outlooks on Pest Management 15, no. 6 (December 1, 2004): 276–78. http://dx.doi.org/10.1564/15dec12.
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Asif, Muhammad Bilal, and Zahiruddin Khan. "Characterization and treatment of flour mills wastewater for reuse – a case study of Al-kausar Flour Mills, Pakistan." Desalination and Water Treatment 57, no. 9 (December 9, 2014): 3881–90. http://dx.doi.org/10.1080/19443994.2014.990927.
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EGLEZOS, SOFRONI. "Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia." Journal of Food Protection 73, no. 8 (August 1, 2010): 1533–36. http://dx.doi.org/10.4315/0362-028x-73.8.1533.
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A baseline investigation of the microbiological quality of wheat grain and flour from two mills in Queensland, Australia, was undertaken in order to assess the capacity of these two mills to meet microbiological criteria specified by a customer for raw, non–heat-treated flour. This baseline testing was performed over the 2006 to 2007 wheat season. Three hundred fifty flour samples were monitored for yeast, mold, and Bacillus cereus, 300 for Escherichia coli, 150 for Salmonella, and 100 for aerobic plate count. Fifty grain samples were analyzed for yeast, mold, E. coli, Salmonella, and B. cereus. There was a single isolation of Salmonella Give in unscreened wheat. The yeast, mold, E. coli, and B. cereus prevalences were 56, 40, 2.0, and 4.0% for grain and 71, 17, 0.7, and <0.3% for flour, respectively. Of the positive samples, the means were 3.7, 2.7, 0.6, and 2.1 for grain, and 3.0, 2.8, and 0.8 log CFU/g for flour. The mean of the aerobic plate count was 4.2 log CFU/g with a 95th percentile count of 4.6 log CFU/g. A microbiological quality baseline of wheat grain and flour from these two Queensland mills has been determined. These data in a specific sense assist the two mills to assess their capacity to meet microbiological criteria, and in a general sense provide at least a limited snapshot of Queensland wheat and flour quality for risk assessments being carried out to evaluate the safety of plant and plant products.
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Hawkin, Karen J., Dean M. Stanbridge, and Paul G. Fields. "Sampling Tribolium confusum and Tribolium castaneum in mill and laboratory settings: differences between strains and species." Canadian Entomologist 143, no. 5 (September 2011): 504–17. http://dx.doi.org/10.4039/n11-026.
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AbstractThe efficacy of pitfall traps baited with pheromone and cereal oil in capturing Tribolium confusum Jacquelin du Val and T. castaneum (Herbst) (Coleoptera: Tenebrionidae) was low (trap catch) in mill and simulated warehouse settings. In a simulated warehouse experiment, strains of Tribolium Macleay recently taken from mills were caught 24% less often in traps than were laboratory strains, and T. confusum was caught 40% less often than T. castaneum. Both species were found together in all flour samples taken from a Canadian flour mill. A comparison of the species ratio in flour samples with that found in traps revealed that T. confusum was caught less often in traps than was T. castaneum. In flour, T. castaneum burrowed more than did T. confusum, and there were differences in burrowing behaviour between the four T. castaneum strains. Mills infested with T. confusum may have higher levels of infestation than was previously thought, indicating that further research into beetle behaviour in mills is needed.
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Meissner, Daniel J. "The Business of Survival: Competition and Cooperation in the Shanghai Flour Milling Industry." Enterprise & Society 6, no. 3 (September 2005): 364–94. http://dx.doi.org/10.1017/s1467222700014592.
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At the turn of the twentieth century, American and Chinese millers were locked in a fiercely contested battle for control of China’s flour market. Imported American flour had dominated Chinese urban markets since the early 1880s, but the founding of a modern native milling industry in 1900 had initiated a commercial war that pitted the great flour corporations of the Pacific Coast against the independent mill owners near Shanghai. Although the anti-American boycott of 1905 had boosted sales for Chinese mills and sparked growth in the native industry, the period between 1905 and 1909 severely tested the ability of the young industry to survive foreign competition. A high silver/gold rate, low transpacific shipping rates, and bumper wheat harvests in the Pacific Northwest lowered the relative cost and enhanced the market appeal of American flour to Chinese brokers. Conversely, severe flooding in China’s wheat-producing regions forced curtailment or even cessation of production for some native mills. Facing catastrophic reductions in their wheat supplies and markets saturated with American flour, Chinese millers devised alternative business strategies and implemented collaborative measures to ensure the solvency of their mills.
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Ross, Andrew S., and Teepakorn Kongraksawech. "Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills." Cereal Chemistry 95, no. 2 (January 22, 2018): 239–52. http://dx.doi.org/10.1002/cche.10029.
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Rosenthal, Jorge, Emily Teachout, Erin Smith, Gwao Gwao, Paula Kawiche, Vincent Assey, Felix Brooks-Church, et al. "Coverage and Seasonality Use of Fortifiable Maize Flour in Morogoro, Tanzania." Current Developments in Nutrition 6, Supplement_1 (June 2022): 167. http://dx.doi.org/10.1093/cdn/nzac051.083.
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Abstract Objectives Maize flour is a staple consumed by 93% of the population in Tanzania. In 2011, Tanzania aimed to reduce micronutrient deficiencies and neural tube defects by introducing mandatory fortification of large-scale industrially produced wheat and maize flour. However, maize production is often fragmented (produced at smaller commercial mills) that are not required to fortify under the existing mandate. Objective: 1. Ascertain the proportion of the population of Morogoro region, Tanzania, that consumes packaged maize flour from commercial, ills; 2. understand if consumption of packaged maize flour is affected by changes in seasons and 3. determine who might potentially be reached by point-of-milling fortification in smaller packaging mills. Methods In 2018, a regional, multistage cluster probability study was conducted among residents in Morogoro region, Tanzania, living in households that reported consuming maize flour as the main staple. Interviews collected information on socio-demographic factors and patterns of household flour consumption. Weighted medians estimated daily individual flour intake [g/day/Adult Male Equivalent (AME)]. Daily estimated intake of folic acid was reported in µg and as percentages of the estimated average requirements (EAR) according to age. Results Information was collected on 711 households (out of 984 households selected). Use of wheat flour was reported by 49.5% of households. Package maize flour was purchased 10–12 months, 6–9 months, and 1–5 months of the year by 22.9%, 17.6% and 25.1% of households, respectively; and 34.4% of households never purchased package maize flour. Per capita median daily consumption of any maize flour (including non-packaged flour) was 209.7 g/d/AME. Median daily intake was 230.1 g/d/AME among females. If all packaded maize flour were fortified according to mandate standards, those consuming packaded maize flour 10–12 months of the year would intake 199.9 µg folic acid/d representing 49.7% of daily EAR requirements. Conclusions Fortifying maize flour at small- and medium-packaging scale mills is a promising strategy for increasing household access to micronutrients including folic acid in Tanzania. Funding Sources N/A.
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MARIAN, Ovidiu, Ioan DROCAȘ, Ionel BUDÄ‚CAN, Dumitru POP, and Mircea MUNTEAN. "Influence of Sieve Openings Size for Hammer Mills on the Degree of Shredding and Grinding Energy Consumption for Wheat." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture 70, no. 2 (November 26, 2013): 471–72. http://dx.doi.org/10.15835/buasvmcn-agr:9825.
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Hammer mills are machines used in agriculture to obtain concentrated fodder mix. The hammer mills grinding materials is produced upon impact of the hammer material and crushing plate located inside the grinding chamber. Depending on the hammers rotor assembly mode, the following types of mills can be used: hammer mills articulated and fixed hammer mills. The finesse of the flour obtained is directly influenced by the type of hammer and sieve used.
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Wilson, Shellyanne. "Lights out for Capital Mills Limited (CML)!" Emerald Emerging Markets Case Studies 2, no. 7 (September 26, 2012): 1–16. http://dx.doi.org/10.1108/20450621211284615.
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Subject area This case study deals specifically with the issue of manufacturing strategy, and business strategy. Study level/applicability The case can be used in a number of course contexts, including undergraduate and MBA programs. The focus is on both business strategy and manufacturing strategy issues. The case can be assigned as an opening vignette, during the initial phases of business strategy, since the case situations and concepts are both simple and clear. It can also be assigned for an in-depth treatment of manufacturing strategy. Case overview The case focuses on Capital Mills Limited (CML), a flour milling company, and concentrates on whether the company should refurbish its two 40-year old flour mills at a cost of US$6 million or if the company should invest US$15 million in the construction and installation of a new, fully-automated “Lights out” flour mill. This decision is viewed as a “make or break” decision for CML, since for the first time in the company's 40 year history will it face significant direct competition, in the form of the impending entry of a second flour milling company. Expected learning outcomes The case has four primary learning objectives, namely to: illustrate the linkages between business level strategy and the functional level, manufacturing strategy; discuss the role of a company's history and internal resource structure in the decision making process; explore how operational issues influence capital expenditure decisions; and explore the perspective of managers in different functions in an organization that is facing a new competitive challenge. Supplementary materials Teaching notes are available – consult your librarian for access.
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Mugume, Herbert Kariitu, Denis Byamugisha, Timothy Omara, and Emmanuel Ntambi. "Deposition, Dietary Exposure and Human Health Risks of Heavy Metals in Mechanically Milled Maize Flours in Mbarara City, Uganda." Journal of Xenobiotics 13, no. 3 (June 26, 2023): 298–311. http://dx.doi.org/10.3390/jox13030022.
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Consumption of maize and maize-based products contributes a significant percentage to the total food energy intake in Uganda. However, the production of maize-derived foodstuffs is performed traditionally or by small- and medium-scale processors using different processing techniques. This can lead to differences in the quality of these products from processors, raising food safety concerns. In this study, the effects of mechanical processing (milling) methods on deposition of heavy metals into milled maize flour and the associated consumption health risks were assessed. Atomic absorption spectrophotometry was used to quantitatively establish the concentration of iron (Fe), manganese (Mn), zinc (Zn), cadmium (Cd), lead (Pb), chromium (Cr), copper (Cu), cobalt (Co) and nickel (Ni) in 100 samples of maize milled using a wooden mortar (n = 2), a metallic mortar (n = 2), diesel engine−powered mills (n = 48) and electric motor−powered mills (n = 48). Results showed that the mean concentrations of heavy metals in mg/kg were Fe (11.60–34.45), Cu (0.50–8.10), Ni (0.50–1.60), Mn (0.70–25.40), Zn (4.40–15.90), Pb (0.53–10.20), Cd (0.51–0.85), Cr (0.50–1.53) and Co (0.50–1.51). The highest concentrations were found in flour milled using a traditional metallic mortar while the lowest levels were in those samples milled using a wooden mortar. The Fe, Pb and Cd contents of flours produced using the metallic mortar and some commercial mills was found to be higher than the permissible limits set by WHO/FAO. Human health risk assessment showed that there are potential carcinogenic health risks from adults’ intake of heavy metals in maize flour milled using a metallic mortar. Therefore, processing of maize flour needs to be monitored by the relevant statutory bodies in Uganda to minimize the possibility of heavy metal contamination of food products and animal feeds.
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Zhygunov, D., S. Sots, H. Zhyhunova, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, and Xiyan Li. "FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY." Grain Products and Mixed Fodder’s 23, no. 1 (July 31, 2023): 4–13. http://dx.doi.org/10.15673/gpmf.v23i1.2583.
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This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out on five mills with a productivity of 60 to 300 tons per 24 hours. With the help of an original technique for removing the quantitative balance of the milling process, the yield of each individual flour stream and the yield of the final flour were determined, which depended on the productivity of the mill and varied from 75.9-76.1% – for mills with low productivity to 79.0-80.6% – for mills with productivity above 150 tones per 24 hours. Significant changes in the quality indicators of flour streams have been established. During milling at the mill plant with productivity of 150 t / 24 h ash content increased from 0.39% to 2.21%, protein content – from 11.0% to 17.4%, starch damage – from 17.6 UCD to 32.5 UCD. As result the water absorption capacity increases during the milling process from 54.0 to 69.6%. The variation in ash content, protein content, starch damage and other properties of the mill streams are due to the anatomical parts they come from, as result it influence the quality of the final flour. A simple correlation analysis carried out made it possible to evaluate the effect of ash content, protein content, and damaged starch content on the evolution of water absorption capacity. The variations of starch damage and ash content in the flour streams seems to be the principal factor of the increase in water absorption variation, while protein content has the least influence. Despite fluctuations in flour quality indicators on individual systems, it was found that strongly determines the overall quality of the final flour is the mill stream flour yield. That’s why optimization of grinding and sieving modes of systems (B1, B2, C1, C2, B3, Siz1) which have flour streams with the highest yield and the greatest impact on the grinding process is a fundamental step in achieving the set values for the final flour quality indicators. Knowledge and understanding of the patterns of change on individual systems of values of flour yield and their quality indicators that affect water absorption capacity will allow to more effectively manage the water absorption capacity. This will make it possible to optimize the properties of the dough according to the requirements of specific technological lines and to regulate the quality of the finished product at bakery and confectionery enterprises.
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Stępniewska, Sylwia, Waleed H. Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, and Dariusz Dziki. "Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour." Foods 8, no. 8 (August 8, 2019): 331. http://dx.doi.org/10.3390/foods8080331.
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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.
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SkovgÅrd, Henrik, Niels Holst, and Per S. Nielsen. "Simulation Model of the Mediterranean Flour Moth (Lepidoptera: Pyralidae) in Danish Flour Mills." Environmental Entomology 28, no. 6 (December 1, 1999): 1060–66. http://dx.doi.org/10.1093/ee/28.6.1060.
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NIEUWENHUIJSEN, M. "Peak exposure concentrations of dust and flour aeroallergen in flour mills and bakeries." Annals of Occupational Hygiene 39, no. 2 (April 1995): 193–201. http://dx.doi.org/10.1016/0003-4878(94)00107-c.
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Tarján, Zsuzsanna, Norbert Boros, Éva Mars, and Zoltán Győri. "Study of effects on quality of different wheat flour fraction." Acta Agraria Debreceniensis, no. 36 (November 2, 2009): 123–29. http://dx.doi.org/10.34101/actaagrar/36/2802.
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Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human mankind.The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type of laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided with four differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and the bran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patterns studied and produced with different grinding and sievingtechniques, widely used in laboratory mills of the same wheat pattern show any alterations after the impact of the formula production as regards chemical constitutions and reologic parameters. Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. In producing this pattern two different mill types of FQC 109 and CHOPIN CD 1 as well as two different grinder types such as PERTEN 3100 and type of RETSCH 200 were applied. There were 3 different corn sizes of 160; 250; 800 μms used in the partition of the fractions. To study the differences the following measurements were conducted: dry matter, ash, protein content, wet gluten content, gluten index, gluten expansiveness, farinographic value, falling number and amilographic rate.The results this research confirm that the quality of wheat flour can be modified by different methods of pattern production. In all cases the differences can be explained by the flour-bran ratio, and in some of the cases the higher germ content of the fractions also played a role. The results show differences between the various types of mills and grinders, too.
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Oliver, DF, PJ Gore, HJ Moss, and KG Tiller. "Cadmium in wheat-grain and milling products from some Australian flour mills." Australian Journal of Agricultural Research 44, no. 1 (1993): 1. http://dx.doi.org/10.1071/ar9930001.
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Wheat grain and associated milling products from individual commercial mills and mills at the Eread Research Institute Sydney) were analysed for cadmium. Highest cadmium concentrations were found in the bran and pollard fractions and lowest concentrations in the wheat grain and flour. The mean concentrations in bran and pollard ranged from 0.005 to 0.105 mg kg-1 and 0.005 to 0.078 mg kg-1, respectively. In contrast, the mean concentrations in grain ranged from 0.003 to 0.035 mg kg-1 and in flour from 0.003 to 0.023 mg kg-1. Cadmium analysis of wheat grain was found to be an effective method of monitoring the cadmium concentration in flour and flour products. Marked regional variations of cadmium concentration in grain and milling products were found. However, further investigation would be required to determine the reasons for these regional differences. All the grain and bran samples analysed in this study were within the maximum permissible concentrations set by the National Health and Medical Research Council (Australia) for cadmium.
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Hamid, Naim. "STUDI OF SREAM DISTRIBUTION AND BOILER PERFORMANCE INDOMARINE AT PT. EASTERN PEARL FLOUR MILLS." Journal of Industrial Engineering Management 5, no. 2 (November 22, 2020): 21–30. http://dx.doi.org/10.33536/jiem.v5i2.729.
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The process of making pellets at PT. Estren Pear flour Millss require hot steam generated from the Indomarine boiler. This study aims to determine the performance of Boier Indomrine. The research method used is to collect measured data on instruments and stored in the control documents of PT. Eastern Pearl Flour Mills. The results of the calculation show that the heat energy loss in the distribution pipe installation is 32.5 kW, while the available fuel energy from the combustion process is 2334311 kJ / hour. mass balance of the working fluid that occurs is the mass rate of feed water used is 1126.35 kg / hour, the mass rate of steam produced is 934.35 kg / hour. While the rest came out through the blow down process of 192 kg / hour.
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Szekernyés, László. "Bread or Flatbread? : An Archaeological Attempt to Reconstruct Roman Bread." Hungarian Archaeology 12, no. 4 (2023): 22–29. http://dx.doi.org/10.36338/ha.2023.4.5.
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This publication presents an attempt to reconstruct bread-making in Roman times, from grinding the grain to baking. It aims to shed light on the quality of grist and flour ground with Roman hand mills and the bread made of them. During the archaeological experiment, the duration of the grinding process, the quality of the flours, and the texture and taste of the final products were examined and compared to products of modern food industry.
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Al Qadri, Andi Akram, Hasbi Ibrahim, and Syamsul Alam. "The vulnerability level and employee preparedness index in responding to fire in mills division at pt. eastern pearl flour mills of Makassar city." Community Research of Epidemiology (CORE) 1, no. 1 (December 29, 2020): 16. http://dx.doi.org/10.24252/corejournal.v1i1.18358.
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BNPB (The National Agency for Disaster Countermeasure) suggested that there were 3,193 cases of fires in Indonesia from 1815 to 2018. There were 6 cases of fires at PT. Eastern Pearl Flour Mills during the period of 2016 to 2019 which resulted in material loss. The main objective of this study was to investigate and determine the level of fire vulnerability and employee preparedness index at Mills division at PT. Eastern Pearl Flour Mills of Makassar. The methodological approach taken was descriptive by using a survey method. The population were all 38 employees. The sampling technique was total sampling. The samples used in this study were 38 samples. The results indicated that in the aspect knowledge, 38 respondents high category (100%). Attitude, 38 respondents (100%) high category. Disaster preparedness policy, 35 respondents (92.1%) high category, and 3 respondents (7.9%) low category. Resource mobilization, 36 respondents (94.7%) high category, and 2 respondents (5.3%) low category. Disaster warning, 38 respondents (100%) high category.Preparedness plan, 33 respondents (86.8%) high category, and 5 respondents (13.2%) low category. This research concludes that the level of fire vulnerability at the Mills division at PT. Eastern Pearl Flour Mills Makassar City was considered the medium category, while the employee preparedness index was considered in the fair category. The researchers suggest the company to continous socialization related to fire prevention SOPs to all employees. The employees must be able to distinguish signs of the fire warning and increase their knowledge related to fire disasters in the workplace.
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Madeira, Raul Antônio Viana, Anderson Felicori Fernandes, Wagner Pereira Reis, Carlos Wanderlei Piler de Carvalho, and Joelma Pereira. "TECHNOLOGICAL CHARACTERIZATION AND CLASSIFICATION OF WHEAT LINEAGES CULTIVATED IN THE CERRADO MINEIRO." Ciência e Agrotecnologia 39, no. 3 (June 2015): 283–90. http://dx.doi.org/10.1590/s1413-70542015000300010.
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Farmers need highly productive wheat cultivars in order to reach better profitability. However, this alone is not enough, because, in order to serve the mills, the food industry, and more specifically, the bakers, wheat cultivars must present minimum quality requirements that result in final products of superior quality. This study was conducted with the goals of performing the technological characterization of wheat flour five lineages developed for cultivation in the Cerrado Mineiro; compare the flours of these lineages with the wheat flour of two commercial wheat cultivars, and classify the wheat lineages according to current Brazilian legislation. A completely randomized design was conducted with seven treatments and three replicates. Moisture, protein and ashes content, and the rheological characteristics of the flours were determined. The EP066066 lineage as rated was basic wheat. The EP066055, EP064021, EP062043 and EP063065 were rated as bread wheat. Among the studied lineages, the wheat flour from the EP062043 stood from the others, presenting considerable gluten contents, good level of mixing tolerance, good stability and good gluten strength.
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Nimgade, Namrata R., and R. K. Kamble. "Flour Mill Workers Occupational Noise Exposure in Chandrapur City, Central India." International Journal of Environment 7, no. 1 (October 12, 2018): 1–13. http://dx.doi.org/10.3126/ije.v7i1.21290.
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Assessment of occupational noise exposure of flour mill workers in Chandrapur city of central India was carried out during November 2015-January 2016. Total 62 flour mills were selected for this study comprising one, two and three grinding machines operating in the shop floor. The sound level meter was used to measure sound level at 50 cm and 3 meters from grinding machines at receiver’s position during operation. Noise monitoring was also recorded when one, two and three machines were operating individually and simultaneously. The results showed that noise levels when one grinding machine in operation in close proximity (50 cm) was in the range of 80-97 dB(A). Comparison of these observations with that of 3 meters distance; it was observed that noise levels got reduced and in the range of 70-77 dB(A). In the case of two machines in operation, it was in the range of 95-118 dB(A) at 50 cm distance and reduced to 75-95 dB(A) at 3 meters distance. This reduction in noise level was due to the propagation of noise in the ambient environment. Furthermore, daily noise exposure points, exposure points job per task and exposure points per hour were computed by using noise exposure calculator developed by Health and Safety Executive (HSE), United Kingdom. The computation from this calculator revealed that these attributes were directly depended upon noise levels in flour mills and duration of noise exposure. A positive linear Pearson’s correlation (p<0.01) was observed between noise level and exposure points per hour. Of the 65 flour mill workers surveyed, 70.76% reported a hearing problem, 23.07% headache at work and out of which 7.69% workers headache remains after completion of work also. Remedial measures to control noise exposure to flour mill workers such as ear plugs, ear muff, semi-insert are recommended.
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Changgao, Sun, Oleh Olkhovikov, Gao Xiaojin, Andrii Marynin, Zhang Sichen, Anastasiia Shevchenko, Sun Botong, and Zhao Yue. "Research and comparative analysis of the qualitative parameters of food powders produced from grain raw materials using an improved jet mill." Technology audit and production reserves 6, no. 3(68) (December 31, 2022): 36–43. http://dx.doi.org/10.15587/2706-5448.2022.271557.
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The object of the study is samples of food powders obtained by grinding the products of the collection and processing of a number of grain crops, using air-grinding technology in an improved jet mill. One of the most important problems of the modern food industry is that for the production of flour from cereals endosperm is used while the most important nutrients are found in shells and the germ of the grain. As a result of its grinding in conventional mills, common at existing mills, large pieces of bran and a large variation in the particle size of the grinding products are obtained, and this method is energy-intensive. According to the authors, the best solution to ensure truly whole grain grinding – that is, grinding grains with shells – is air grinding in jet mills. An improved jet mill makes it possible to grind both endosperm and grain shells into flour of the same consistency. From the same amount of raw material, therefore, it is possible to produce approximately 30 % more final grinding products. It is also important that the improved jet mill, under proven conditions, spends no more energy for grinding than a conventional mill. For research, the most popular products ground in such a mill were taken – wheat flour (black grain), buckwheat flour (from roasted buckwheat) and wheat bran. The first two products are whole grain milled, and the bran is produced from the collapse of wheat grown in accordance with the requirements of organic farming. Samples of powders obtained by grinding these products in an improved jet mill were compared with control samples – produced from similar raw materials in a roller mill – the most common design in service with mills. Physical indicators of the powders, thermophysical properties and biotechnological parameters were carried out. The obtained results allow to state that whole grain grinding produced on an improved jet mill has the characteristics better or close to standard types of flour produced on conventional mills. It allows them to be used without significant changes in the formulation of products with their addition (bakery, pasta, etc.), and also to create new dietary, healthy products rich in biologically active substances.
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Wahyukaton. "Preventive Maintenance Scheduling for Shifter Machine in Flour Mills." IOP Conference Series: Materials Science and Engineering 847 (May 28, 2020): 012031. http://dx.doi.org/10.1088/1757-899x/847/1/012031.
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Rohit Sharma, Sadhna Arora, and VK Sehgal. "Techno-economic Evaluation of Roller Flour Mills in Punjab." Journal of Agricultural Engineering (India) 41, no. 2 (June 30, 2004): 7–11. http://dx.doi.org/10.52151/jae2004412.1074.
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Milling is an imperative physical function involved in converting wheat into' its milled products. Techno-economic evaluation of roller flour mills for central plain, western plain and western regions of Punjab was carried out wit data collected from different roller milling systems through a questionnaire. containing information about parameters such as size, capacity, machinery, milled wheat products, various fixed and variable costs and the profitability of milling systems. The percentage capacity utilization of small and large roller flourmills was 7.15% and 9.06% respectively for central plain region. For western plain region, percentage capacity utilization of small roller flourmill was 38.00% and there was no large roller flourmill.in this region. Also in western region, there was no small and large roller flourrnill. The processing costs were Rs. 33.36 and Rs. ·26.41 per quintal of wheat milled at the installed capacity of small and large roller flour mills respectively, whereas for western plain region, processing costs were Rs. 26.70 for small roller flourmills. The margins were Rs. 11.35 and Rs. 15.54 per quintal of wheat milled in small and large roller flourmill in central plain region, and Rs. 17.73 per quintal of wheat milled of small roller flourmills for western plain region. The low margins in these mills shows the grim situation of roller flourrnills in Punjab as they are running into losses.
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Abdulrahman, Masood, and Ismail Murad. "Pulmonary Functions and Respiratory Symptoms of Wheat Flour Mill Workers in The Duhok District." Journal of Life and Bio Sciences Research 3, no. 02 (November 4, 2022): 65–70. http://dx.doi.org/10.38094/jlbsr30276.
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Exposure to flour dust in flour mill factories may cause diverse lung diseases with different severity of symptoms ranging from simple irritation to allergic rhinitis or occupational asthma; long-term exposure to flour dust can cause chronic lung problems. The aim of this study is to examine the effect of exposure to flour dust on the respiratory system and pulmonary function of wheat flour mill workers in the Duhok district. A cross-sectional study was performed among 63 workers who had direct contact with wheat flour mills. The data were collected using a well-structured questionnaire, anthropometric measurements, and digital spirometry. The workers’ mean age ± (SD) was 29.79 ± 10.60 years. The current study showed the predicted Forced vital capacity (FVC) mean ± (SD) 105.34 L (±) 25.96 L, and the predicted Forced expiratory volume in one second (FEV1) mean ± (SD) 97.90 L (±) 18.65 L, and the predicted FEV1/FVC mean ± (SD) 95.82 L (±) 17.61 L. About 43(68.3%) of workers were normal,10(15.9%) had mild pulmonary obstruction followed by moderate restriction, 5(7.9%), and 3(4.8%) had mild pulmonary restriction. The mild obstructive disorder is more among normal Body Mass Index (BMI) persons, while restrictive disorders are more among overweight workers. This study showed no significant statistical association between PFTs and respiratory symptoms (sneezing, rhinorrhea, change of voice, dyspnea and cough), BMI, and the duration of working in the wheat flour mills.
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Sirieix, A., and G. Downey. "Commercial Wheatflour Authentication by Discriminant Analysis of near Infrared Reflectance Spectra." Journal of Near Infrared Spectroscopy 1, no. 4 (October 1993): 187–97. http://dx.doi.org/10.1255/jnirs.22.
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This paper reports an application of qualitative analysis in the flour milling industry based on near infrared spectroscopy and a factorial discriminant procedure. Samples of different commercial flour types were collected from a number of mills and a discriminant model developed; evaluation of this model on a different set of 99 samples produced a correct classification rate of 97%.
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Pushkar, Bishara, Unnikrishnan V, Vijayalakshmi T, and Akhil Pushkar. "Study of pulmonary function tests in workers of rurally located flour mills." National Journal of Physiology, Pharmacy and Pharmacology 13, no. 5 (2023): 1. http://dx.doi.org/10.5455/njppp.2023.13.08418202215092022.
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Background: Agro-based industrial works like flour milling are a significant component in the industrial arena of Kerala. In milling industry, dusts are produced in substantial quantities and inhalation of which can result in pulmonary impairment in workers. In such situations, spirometric evaluation can aid in the diagnosis and prognosis of pulmonary diseases. Aims and Objectives: The aims of this study were to assess the effect of flour dust on pulmonary function among flour mill workers and to study the variation in pulmonary function among workers according to duration of exposure and their working environment in the factory. Materials and Methods: A cross-sectional study was conducted in three wheat flour mills. Subjects were selected after proper exclusion and after getting informed consent. In the present study, 79 flour mill workers aged more than 20 years and employed for more than 1year, were considered and their FVC,FEV1,FEV1/FVC,PEFR and FEF25-75% values were assessed. The objective was to find out the effect of their duration of employment and exposure to dust on their spirometric parameters based on their type of job and age. These parameters were tested using a portable electronic spirometer in the factory premises. Results: The study showed no significant relation of these parameters with duration of employment and dust exposure. However, there was significant reduction in FVC and FEV1 with increasing age. Conclusion: Even though apparently normal PFT values are obtained in many subjects, these may be on the extremes of normal spectrum.
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Gerken, Alison R., and James F. Campbell. "Oviposition and Development of Tribolium Castaneum Herbst (Coleoptera: Tenebrionidae) on Different Types of Flour." Agronomy 10, no. 10 (October 17, 2020): 1593. http://dx.doi.org/10.3390/agronomy10101593.
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The commercial availability of low-gluten or gluten-free flours has been increasing due to consumer demands, which raises new challenges for the management of stored product insects since little is known about the susceptibility of these flours to infestation. Here we measured oviposition and development of Tribolium castaneum, the red flour beetle, a major pest of wheat and rice mills, on 18 different commercially available flours (almond, amaranth, barley, buckwheat, cassava, coconut, corn, garbanzo, millet, oat, potato, quinoa, rice, rye, sorghum, spelt, teff, and wheat) to assess the level of risk. The average number of eggs laid was highest for teff flour, with wheat, rice, buckwheat, sorghum, barley, rye, and spelt flour also having high oviposition. The lowest oviposition was for potato, quinoa, amaranth and cassava. Holding the eggs laid in these flours and evaluating the ability to develop to the adult stage demonstrated that the average number of adult progeny was highest for teff and wheat, followed by buckwheat, rye, oat, spelt, and millet. In an experiment where single eggs were placed directly in flour, the highest percentage development was in barley, buckwheat, sorghum, spelt, teff, and wheat. Time for 50% of single eggs to develop to adults was quickest for sorghum, spelt, teff, and wheat, while sorghum, buckwheat, corn, spelt, and barley had the quickest development of 90% of eggs to reach adults. There was substantial variation among the different flours which indicates variation in risk of insect infestation. As consumer interest in these flours continues to grow and these alternative flours become more prevalent in food facilities, understanding what diets insects successfully infest is critical to developing management tools.
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TREMATERRA, P., and G. SPINA. "Mating-Disruption Trials for Control of Mediterranean Flour Moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), in Traditional Flour Mills." Journal of Food Protection 76, no. 3 (March 1, 2013): 456–61. http://dx.doi.org/10.4315/0362-028x.jfp-12-301.
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In the present work, 3 years of field trials (from 2007 to 2009) were carried out to evaluate use of the pheromone (9Z,12E)-tetradecadienyl acetate (TDA) for mating disruption (MD) of the Mediterranean flour moth, Ephestia kuehniella Zeller. Dispensers containing the pheromone TDA were placed in two traditional flour mills. Pheromone-baited funnel traps were used to monitor the population fluctuations of E. kuehniella males throughout the entire experimental period; female oviposition was assessed by placement of petri cups containing wheat germ–semolina flour bait. According to our results, the use of MD dispensers does not interfere completely with the reproduction of E. kuehniella. However, looking at the overall data, there was a significant reduction in both adults and larvae in treated mills after the MD application. According to hazard analysis and critical control point procedures, treatment should be accompanied by general cleaning of the facilities, including corners and inside machinery, where insects can hide and reproduce. In integrated pest management programs, the use of mating disruption can lead to a drastic reduction in the need for chemical treatments, with improvement in food quality.
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BAL'ZANNIKOVA, E. M. "ISTORIYa RAZVITIYa PREDPRIYaTIY MUKOMOL'NOY PROMYShLENNOSTI V SAMARE V KONTsE XIX - NAChALE XX VEKA." Urban construction and architecture 2, no. 3 (September 15, 2012): 6–10. http://dx.doi.org/10.17673/vestnik.2012.03.1.
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The paper deals with the history of the flour-milling industry in the city of Samara at the end of XIX beginning of the XX centuries. It is underlined that the flour milling industry was one of the priorities in the industrial development of the city. The data on establishing and developing the first enterprises of the flour-milling industry in Samara, details of their placement and architectural design according to town-planning are given. The archival records on change of main city mills owners are provided. The paper also reviews the current state and use of main flour-milling enterprises in Samara.
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Noël, Françoise. "Chambly Mills, 1784‑1815." Historical Papers 20, no. 1 (April 26, 2006): 102–16. http://dx.doi.org/10.7202/030934ar.
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Abstract The study of Gabriel Christie's investments in, and operation of, Chambly Mills in the late eighteenth century provides insight into the role of a small-scale seigneurial enterprise in the rural economy. Despite the sizable investment involved, the flour mill employed only a small number of permanent wage workers, and other cash expen- ditures were minimal. The mill can therefore be seen to have operated within a traditional structure of rural society rather than as a force for change. The mill, however, also depended on artisanal labour and a link between the establishment of the mills and the growth of the village is suggested. Seigneurial investment may have been a major factor in the increasing number of villages in Lower Canada between 1815 and 1831. A need for further study of the role of seigneurial capital in the wider economy is indicated, an area which the focus on centralized and large-scale industries has left virtually unexplored.
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Conway-Jones, Hugh. "The Historical Setting for Hadley v. Baxendale." Texas Wesleyan Law Review 11, no. 2 (March 2005): 243–48. http://dx.doi.org/10.37419/twlr.v11.i2.3.
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Magomedov, Amirbek J., and Khizri A. Yusupov. "THE MILL TRADITIONAL CRAFTS OF DAGESTAN: ETHNIC CULTURE, TERMINOLOGY." History, Archeology and Ethnography of the Caucasus 17, no. 1 (March 28, 2021): 211–21. http://dx.doi.org/10.32653/ch171211-221.
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The article is devoted to the characteristics of the traditions of mill crafts in Dagestan, their development in the historical perspective. The topic is poorly researched. At the same time, there are valuable observations on the topic made by Dagestani ethnographers. Admittedly, "mill" adaptations and crafts appear with the advent of agriculture, and crafts using water mills begin to develop in the conditions of arable farming. The design of water mills with a horizontal turbine is considered an invention of the Caucasian peoples. Watermills in Dagestan in the conditions of mountain rivers have become widespread. Researchers attribute the emergence of such crafts in Dagestan to the beginning of a new era. Written sources about such mills belong to the middle of the XIV century. On the basis of linguistic (terminology) materials, we can make a cautious conclusion that initially watermills were widespread in the Dagestan foothills. Then they spread to the mountain zone. The mill industries of Dagestan can be divided into flour-milling, grain-milling, and production of oils, pastes (urbech) from fruit seeds (apricot seed oil was especially popular), cereals (flax, hemp), oilseeds (sunflower), vegetables (pumpkin), and others.In the past, if a river flowed near the village, water mills were actively built. They were in every village and often there were several of them. In addition to public mills, there were privately owned and owned by individual tukhums mills. Water mills in Dagestan "survived" until the end of the twentieth century. Presumably in EIGHTEENTH and early NINETEENTH century in the plains and foothill zone of Dagestan began to spread of water mills with a vertical turbine, borrowed from Russian. In the twentieth century, steam, electric, and windmills were also used here. Today, historic watermills are still used in a number of places to make traditional urbecha paste (oil) and rarely flour.
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MURATA, Yasuko. "Flour Mills in al-Andalus from 10th to 13th Century." Bulletin of the Society for Near Eastern Studies in Japan 40, no. 1 (1997): 119–38. http://dx.doi.org/10.5356/jorient.40.119.
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Moradeyo Odunfa and Olorunferanmi Lois Joel. "Energy, exergy and cost analysis of flour production from wheat in Nigeria: Case study of Nigeria Eagle Flour mills, Ibadan." Global Journal of Engineering and Technology Advances 13, no. 1 (October 30, 2022): 067–97. http://dx.doi.org/10.30574/gjeta.2022.13.1.0120.
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The significant increase in energy costs has generally contributed to an increase in the cost of production, flour production inclusive. In manufacturing industries, efforts are being made towards the reduction of the cost of energy consumed during production. This study was therefore designed to evaluate the energy requirements, operation costs, exergy losses, and propose methods for optimizing energy use in wheat flour production, using Nigeria Eagle Flour Mill, Ibadan as a case study. Analysis was carried out in three phases, pre-analysis, data collection and detailed analysis phases. A walk-through process analysis method was used for data collection and a model containing the mass, energy, and exergy balance equations were built in Microsoft Excel® 2010 to analyse data collected. Electrical energy was found to be the most used energy in both mills and the milling process was the most energy intensive in flour production, accounting for an average energy intensity of 187.49MJ/ton in Mill A and 280.37MJ/ton in Mill B. Lighting was observed to consume approximately 7% of the electrical energy supplied, prompting a lighting analysis to highlight potential energy savings. The energy cost per ton was found to be the lowest (4404naira/ton) when electrical energy from the gas plant accounted for 77 per-cent of energy input. The mill's overall irreversibility and exergetic efficiency were calculated to be 404.942KW and 15.74 percent, respectively. Only 16% of the total exergy input into the flour mill exited through product streams, 1% through waste streams, and 83% was destroyed due to irreversibilities. The B1/B2 rolling bench destroyed the most exergy, accounting for approximately 8.53 percent of the mill's irreversibility. It was established that the components with the highest waste streams had the highest irreversibilities. Minimizing waste streams would reduce the amount of exergy lost and increase the exergetic efficiency of components. To improve system efficiency, several process optimization and machine modifications were recommended.
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Zsuzsanna Tarján, Ágnes P. Barancsi, and Zoltán Mezei. "The influence of fraction size on the chemical composition of winter wheat flour." Acta Agraria Debreceniensis, no. 41 (December 15, 2010): 123–26. http://dx.doi.org/10.34101/actaagrar/41/2692.
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Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human mankind.The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type of laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided with four differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and the bran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patterns studied and produced with different sieving techniques, widely used in laboratory mills of the same wheat pattern show any alterations after the impact of the formula production as regards chemical constitutions. Various flours of the wheat pattern sieved with different particle sizes were studied in this experiment. In producing this pattern we used FQC109 type of mill. There were 5 different corn sizes of 250-200; 200-160; 160-125; 125-100; <100 μms used in the partition of the fractions. The results this research confirm that the quality of wheat flour can be modified by different methods of pattern production.
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FAPOHUNDA, Tinuke Moradeke, Foluso Ilesanmi JAYEOBA, and Tope-Philips AIKHUEMELO. "Generational Cohort Differences and Employee’s Commitment in Dangote Flour Mills Plc." LASU Journal of Employment Relations & Human Resource Management 4, no. 1 (July 28, 2023): 204–17. http://dx.doi.org/10.36108/ljerhrm/3202.04.0141.
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This study investigated generational cohort differences and commitment among employees of Dangote Flour Mills Plc. Specifically, it examined the differences in the affective, normative and continuance commitment of baby boomers, Generation X and Generation Y employees in Dangote Flour Mills Plc. The study used the descriptive survey research design. With the aid of the purposive sampling technique, 152 respondents were selected and copies of questionnaires were administered to them. Three hypotheses were formulated and tested at 0.05 significance level using the Analysis of Variance (ANOVA) statistics. Results of tested hypotheses showed that there exist a significant difference in the affective commitment of the three generational cohorts [F(2, 122) = 3.178, p<0.05]. Hypothesis two revealed that there exist no significant difference between in the normative commitment of the three generational cohorts [F(2, 122) = 1.263, p>0.05]. Also, hypothesis three showed that there exist a significant difference in the continuance commitment of the three generational cohort [F(2, 122) = 4.301, p<0.05]. Consequently, this study concluded that an understanding of generational cohorts’ values, and other divergent generational attitudes that affects’ employees’ commitment will ostensibly guide managers and leaders of organisations. Therefore, it recommended amongst others that management of Dangote Flour Mills Plc should increase awareness of generational differences and improve communication between the generations of employees with sensitivity to one another’s differences with a view to improving the workplace environment for everyone.
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Muthuraman, Balamurugan, and Abdullah Al Mawali. "Historical Analysis of Income Statement – A Case Study Salalah Mills Company Oman." International Journal of Research in Entrepreneurship & Business Studies 2, no. 1 (January 11, 2021): 22–28. http://dx.doi.org/10.47259/ijrebs.213.
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Purpose of the study: The objectives of the study were to critically analyze the financial performance of Salalah Mills Company (SMC), to examine the income statement position of the company, and to study the profitability position and improvements of Salalah Mills Company.Design/Methodology/Approach: The secondary data was obtained from the annual reports of Salalah Mills Company through the income statement for the period 2015 to 2019. The collected data was analysed using financial ratios involving excel and SPSS, to evaluate the Salalah Mills Company (SMC) profitability. Findings: The study revealed that the reduction in the company's gross profit (profit margin), the pre-tax margin was due to the increase in the cost of goods sold, administrative expenses, the cost of materials consumed, the selling and distribution expenses, and the labour cost. Research Implications: The study suggested that the company should reduce the cost of sales and administrative expenses to achieve an increased gross profit margin. It was also suggested that the company should focus more on marketing. Practical Implications: The study suggested that the company should look for an alternative for raw materials such as buying wheat from the local farmers. It was also suggested that the company should work on finding ways and means to achieve good profits so as to satisfy the shareholders. Originality/value: This research work is of its first own kind as the study focuses on the accounting perspectives of the food company in the Sultanate of Oman. Keywords: Direct cost of sales, Operating Income of the Flour Mills, Income Statement Analysis, Financial ratios, Market share of flour mills.
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Stępniewska, Sylwia, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, and Hanna Kowalska. "Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties." Applied Sciences 14, no. 7 (March 26, 2024): 2772. http://dx.doi.org/10.3390/app14072772.
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This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production.